Glenwood Sunday Market is committed to making sustainable, regionally produced foods available to our whole community. As a part of this commitment, we ask each vendor to submit a sustainability statement as a part of their application. Please read through the statements below to learn about our vendors' commitments to sustainability:
Breslin Farms - We are a father-daughter team growing USDA Certified Organic staple foods for local consumption. With a focus on biodiversity and sustainability, we concentrate on small grains and dry beans. We use heirloom varieties and save our own seed whenever possible. Sustainability means four things on our farm: increasing plant and animal biodiversity, cultivating soil and biological activity, decreasing soil erosion and pollution, and growing healthy food that sustains us and our local community.
Brunkow Cheese - We, Brunkow Cheese of Darlington, Wisconsin, have been crafting specialty and artisinal cheese in small batches by hand since 1899. We are a third generation family owned and operated creamery that sources milk from small, sustainable dairy farms within Lafayette County. We make cheeses today as we did yesterday. Our recipes are old world, our methods are traditional, our practices sustainable. We craft cheese by the hard work of our hands.
The crafting of our cheeses is not only indicative of our hard work and efforts, but those of our neighbors, the dairy farmers that produce the premium milk we need. We ensure a high quality of milk by demanding that the dairies we source from produce milk from cows that are put on pasture during the green months and receive no rBGH treatment. We provide a market for the small dairies in our area that are generations deep striving for a livelihood, yet are unwilling to sacrifice the purity of milk or the well being of the cows.
We believe quality cheese begins with quality milk, and so accept nothing less than those standards. And once the milk is in our silos, it is our job to produce cheese that follows the same standards we place on the dairy farmers. We do this by making cheese of quality rather than quantity. Everything we make is crafted in small batches by hand. We make all our cheeses with the bare minimum of ingredients: milk, salt, culture, and rennet. We refuse additives and preservatives, and for this our cheeses not only taste better, but are healthier. Our goal is not to make or sell the most cheese, but to produce the best cheese in a way sustainable to our community and greater environment.
By following the traditions and respecting the craftsmanship of our fathers and their fathers, we will continue to serve our community and provide our customers with an honorable product.
Cedar Valley Sustainable Farm - Cedar Valley Sustainable Farm uses multiple species, rotational grazing. Laying hens follow grazing cattle to help control parasites and spread and incorporate manure. Meat chickens move over recently grazed or baled paddocks spreading additional manure to enrich the pastures. Ecologically, raising animals in small herds, with an emphasis on pastured feeding models, has multiple benefits. The portable chicken field pens are moved twice a day and provide precise, uniform manure coverage on the paddocks while allowing the birds to graze and exercise on fresh grass.
Ecologically, raising animals in small herds, with an emphasis on pastured feeding models, has multiple benefits. Animal manure, which creates enormous waste management problems on large feedlots, becomes a source of sustainable fertility in a pasture. Greenhouse gasses are reduced in a well balanced carbon cycle. And significant amounts of petroleum are saved when the food cycle is fulfilled locally.
Sustainability is important to Cedar Valley Sustainable Farm; so important, it was part of our name before a seed was planted or an animal was purchased. Sustainability informs our farming practices, purchasing decisions, processing, product pricing, marketing channels, human resources, and succession planning.
Defloured Bakery - Defloured strives to use fresh, locally sourced items whenever possible and support small, local business where we can. We use all natural ingredients and strive to keep an already expensive product affordable. We are diligent in recycling and minimizing waste as much as possible in the kitchen and at the markets we participate in. In the past year we have moved from wrapping all our cookies and bars in biodegradable plastic bags to selling them in bulk and packaging them as needed in recycled bags. We will continue to look for more avenues where we can improve our impact on the environment.
Earth First Farms - As a certified organic grower, we adhere to the standards of the National Organic Program (NOP) and commit to the ideals of the organic community. Our work starts with creating a healthy growing environment for our family and our plants. We focus on plant health and vitality to produce fruit that tastes great and is highly nutritious. We advocate with other growers and customers to strengthen the organic system.
Fat Blossom Farm - We are certified organic with a strong commitment to the long term health of the land.
Four Friends Farm - We grow produce that is delicious to eat, nutritious for the body and safe to eat. We hand pick varieties for flavor and only use organically approved seeds. We grow in the best soil possible by using traditional farming practices that maintain soil fertility and tilth such as crop rotation, cover cropping, mulching, and composting. We harvest at peak, which ensures the best flavor possible and highest nutrient value. Our farming practices are not only good for our bodies but are good for the environment. Our produce is sustainably grown, which means we need our needs without jeopardizing the future needs of others. We don't use synthetic chemical pesticides, herbicides, or fertilizers. We are not organic but we are transitioning to be organic.
Gretta's Goats - Gretta’s Goats recently purchased 25 acres in Pecatonica, IL, which previously had been conventionally farmed with a traditional rotation of soybeans and corn. We are currently in the process of transitioning the land from traditional row crops to a managed intensive rotational grazing operation of organic pastures. Rotationally grazing our goats not only protects the soil on our farm, but also protects our goat’s health. Fresh pastures help to keep our goats parasite levels down and eliminates much of the need to use chemical parasite control for our goats. Our goats are healthy and happy. This season we plan to introduce chickens to the rotation to also help control parasite levels naturally. The chickens will follow the goats throughout their rotational grazing. Our fences are solar powered.
The primary crops in our pastures will be a grazing mix of cold and warm season native grasses, legumes, and alfalfa to support our growing herd of Nigerian dairy goats. Beginning the spring of 2014, we plan to seed approximately 10 acres of fallow ground and an additional 5 acres of already established pasture. As we wait for these crops to mature, we will be grazing our goats on the remaining 10 acres of grassy areas and browse that has overgrown a portion of a woodlot. We plan to transition the goats to our newly established pastures by mid summer to early fall of 2014. Our first season on our new farm will be geared towards improving the forage base, applying a grazing system, increasing wildlife habitat and protecting the surrounding natural resources.
Rotational grazing also provides built-in manure management. Manure on healthy, well-managed grassland decomposes into the soil rather than running off. Rotating livestock from paddock to paddock allows time for manure to be incorporated into the soil. The manure helps maintain soil fertility for new grass growth, eliminating the need to store, process, haul or spread manure as a nutrient.
Our farm has facilities that will accommodate sustainable farm classes and workshops. These workshops may include goat milk soap making, basic cheese making, and basic goat husbandry. In addition to these farm workshops, our long-term goal is to offer educational based trips for students with special needs and provide a therapeutic space for children to explore the farm while utilizing all of their senses. We hope that through these programs we will become ambassadors for sustainable farming practices and become a part of the community fabric where children and adults can connect with the land and animals on our farm.
Hardin Farms - The family farm located in Eau Claire, Michigan was started by my Grandpa and Grandma Holle approximately 70 years age. Being a newly married couple, Grandma was a teacher and Grandpa worked in the dairy industry. They started with dairy cows of their own and hogs. Gradually, the farm was transformed into mostly fruit and grain, but now is all fruit and vegetables. When my father took over as a young man, he implemented many farming practices that interested him in making the farm very productive, and also a beautiful place to live. He stressed the utmost importance of giving back to the land, all that we take from it.
The farm is enrolled in the county's Conservation Reserve Program. This includes crop rotation, filter strips along creeks for erosion control, grass seeded waterways and tile installed in fields for erosion control. We also use plastic mulch and drip irrigation in vegetables, and drip irrigation on fruit trees for water conservation. Nutrient, pest, residue management and pruning are a must for healthy, balanced plants and trees to survive. Trellis grown apple trees have become the way younger trees are grown. This practice has been used in Europe for many years and is now growing rapidly in the United States.
Katherine Anne Confections - We are very sustainable! We use local, unhomogenized cream from a small family farm in Illinois and family-farmed Illinois honey, grown our own herbs in summer, compost and recycle, use recycled materials in our packaging and promotional literature, and more.
As part of the Glenwood Sunday Market's mission to sustainability, we are committed to eliminating the use of disposable, non-compostable packaging. Beginning in the 2014 season, there will be an additional fee for vendors who use single-use plastic, Styrofoam or other non-biodegradable packaging except when required by law.
Lyons Fruit Farm - Our goal of sustainable farming is acknowledged everyday with us. Respect for the soil through erosion protection (which applies to grass being grown in between fruit trees instead of disking soil which is often used), the use of Integrated Pest Management (IPM) when it comes to identifying and controlling pests and diseases in fruit trees and vegetable plants, reducing the application of chemicals being sprayed in an untimely manner, and the proper disposal of oils and waste reminds us that we need to be good stewards of the land everyday. "You take care of the trees (or fruit) the trees will take care of you." - Grandpa Lyons.
Midnight Sun Farm - We have a commitment to using sustainable farming practices and selling our products locally. The vegetables grown on our farm are USDA Certified Organic, which means that we do not use synthetic fertilizers or pesticides. We also use farming practices that conserve soil and water and preserve the health of surrounding ecosystems.
Our laying hens and turkeys are "pastured" -- this term describes poultry raised on a grassy, open area -- and are fed an antibiotic-free grain ration. The hens are housed in moveable pens that are open at the bottom, allowing the birds to move freely and graze for live grasses and bugs. We do our best to ensure that our birds live a stress-free and healthy life in a natural and engaging environment. We also rotate our livestock pastures and vegetable fields to allow us to take advantage of the highly fertile manure that the birds leave behind them.
In practice, this means that our fields are alive with bugs and wildlife, our acreage is surrounded by native prairie habitat, and we carefully scrutinize all inputs to our fields to ensure that they are safe for the land and for our customers. We are also committed to reusing and repurposing as much as possible, and try to avoid the use of single-use supplies and equipment. We promote community involvement through work-share and volunteer programs, and donate regularly to local food pantries. We understand that many people in the metropolitan area are without access to good, fresh food, and we actively seek sales avenues through which we can make our products available to a wider sector of the population.
Mint Creek Farm – Mint Creek Farm was established by Harry and Gwen Carr in 1992. From our original 50 acres, we have expanded to 220 acres, and include 10 people in our endeavors. Our sheep and cattle are 100% grassfed. We mix our own supplemental Certified Organic feeds from local grain, required by our pigs, goats, and poultry for proper nutrition. Rotational grazing is one of the best carbon dioxide absorbing farming systems that exists. Every area of the farm gets grazed once every month or two, putting the plants in a constant state of regrowth, where they are drawing the most carbon from the atmosphere. This carbon is drawn in the roots, many of which die and decompose every year, sequestering carbon safely below our pasture’s thick sods.
Our entire farm is planted in grass and legume pastures. The thick sod holds the soil, keeping it from washing downstream to the Gulf of Mexico. America has lost half its topsoil in the last century to erosion, the result of too much plowing—but we have built up the topsoil on our property in the last decade with livestock grazing of perennial pastures!
Natures Pasture - Natures Pasture is a family owned and operated farm located in Auburndale, Wisconsin. Natures Pasture is dedicated to growing natural food in a natural environment. Our specialty is grass-fed Black Angus beef and pastured chicken and turkey. We feed and finish all of our beef on fresh grown perennial natural grasses. We believe in providing our cattle a better quality of life by mimicking nature. All the beef we sell comes from our farm. We are small enough to intimately care for our land as well as large enough to raise herds of premium grass-fed Black Angus beef.
Natures Pasture is committed to providing quality Black Angus grass-fed beef. In order to do so, there are certain practices that are followed. Our cattle are strictly Black Angus cattle. Our cattle are stringently fed grass. We do not inject our cattle with growth hormones, antibiotics, etc. The cattle we raise graze all day and night on natural pastures. We rotate our cows daily, which allow them to have access to fresh grass and a clean area to graze. Rotating also allows for natural fertilization of our pastures. Not only are our practices better for us, they are better for the cattle and for the environment. Our cattle are raised in a serene, stress free environment, mimicking nature.
Phoenix Bean LLC - Phoenix Bean LLC is vertically integrated from growing at Illinois' farm to customer and back to farm for feeds and fertilizer. We are totally sustaining the farm to table concept.
Salted Caramel - Salted Caramel has been in business for over three years and during that time, our goal has been to make the best decisions possible with the environment and community in mind. Our ingredients include non-GMO and organic corn products, local honey with priority to vendors at markets we participate in, natural dairy and eggs that are organic when possible and sourced from market vendors as our first option, and other source products from market vendors for our monthly and weekly frozen treat specials. Our goal is to use compostable/biodegradable/recyclable packaging, and when this is not possible we go for minimal. Salted Caramel gets involved in events that support community/school programs whether by active participation or simple donation. We want to use our skills and 'treats' to support the people around us.
The Urban Canopy - Environmental sustainability is built into the fabric of The Urban Canopy. The Urban Canopy's mission is to grow organic food here in Chicago that a) considerably reduces the miles Chicago's food travels, thereby decreasing the amount of fossil fuels necessary to feed our city and decreasing carbon dioxide pollution in the air, b) creates local jobs, and c) enhances our communities. Through this mission we hope to contribute to a growing movement creating a sustainable and equitable food system in Chicago.
The Urban Canopy's indoor farm is located in the Back of the Yards neighborhood, in The Plant, a former meat-packing warehouse repurposed into a facility that houses a number of food production businesses with the intention of creating a closed-loop food production system and sustainable economic development through small business incubator programs.
This year (2014) we are helping to build two new community farms in Englewood and Bronzeville neighborhoods. With the help of residents of the neighborhoods, we are striving to increase food access, create new jobs, and improve the overall environment within these communities. At both sites, we are implementing composting systems that take plant matter and other organic waste that we produce or acquire from our city-wide Compost Club members to turn the waste into rich humus. This compost is the growing medium for the plants on our farms.
To build and maintain the various farms, we often use materials that would have otherwise have gone into a landfill. Those coffee bags from the local roaster? We have repurposed them into potato planters. An old watering trough? Our bed for baby salad greens. Reclaiming materials from the constantly growing waste stream ensures that we not only keep our business costs down, but also decreases the amount of materials going into landfills.
In the winter months (and year-round), when the outdoor farms are too frigid to grow anything other than icicles, The Urban Canopy also grows a variety of micro-greens indoors. A micro-greens operation can be resource needy, requiring artificial light for much of the day and a steady supply of water. At The Urban Canopy, we closely monitor our water usage, with the goal of finding new ways to reduce our consumption. We also keep the lights for the micro-greens on timers, ensuring we are not wasting electricity when it's not necessary.
Both the outdoor and indoor growing operations at The Urban Canopy are intended to be used as models for other businesses and to educate how these communities can grow their own food. With these goals in mind, we contribute to healthier lifestyles and, in turn, stronger communities.